If you're looking for a dessert that will steal the show for your next get together, you'll be served with this reinvented maple bacon donut recipe. We offer you our own Four O’Clock’s Maple Bacon Donuts with a Touch of Rosemary recipe. Made with our delicious Maple Herbal Tea, your guests will be charmed and will certainly ask for more of this maple bacon donut recipe. At least, you've been warned!
Number of servings
Half a dozen approximately
Preparation Time
20 minutes

Maple Infusion:

Icing of maple and bacon:

  • ½ cup (125 ml) of butter
  • ½ cup (125 ml) of brown sugar
  • ¼ cup (50 ml) of Four O'Clock maple infusion
  • 1 teaspoon (5 ml) of vanilla
  • 1 teaspoon (5 ml) of fresh rosemary
  • ¾ cup (180 g) of bacon in small dices

Donut Dough:

  • 4 cups (1 litre) of flour
  • 4 ½ teaspoons (25 ml) of baking powder
  • 1 teaspoon (5 ml) of nutmeg
  • 1 teaspoon (5 ml) of salt
  • ¼ cup (75 ml) of butter
  • 1 cup (250 ml) of sugar
  • 3 eggs
  • ¾ cup (200 ml) of Four O'Clock maple infusion
  • Mixer
  • Cookie cutters
Tea used

A delicate blend of plants, spices and natural maple flavor, this herbal tea is reminiscent of the sweetness of maple water.

Contains 20 teabags.

Product Details
1 - Infuse the Maple herbal tea bags Four O'ClockMD with 1 ½ cup of hot milk for 15 minutes.
2 - Melt the butter of the caramel sauce. Add the brown sugar and cook until smooth. Add ¼ of maple infusion and let stand. Keep the ¾ of maple infusion aside.
3 - Brown the bacon, and drain. Add ¼ cup of caramel sauce.
4 - In a bowl, mix flour, baking powder, nutmeg and salt. Add ½ of sugar cup to softened butter and whisk for 3 minutes then add it to the mixture.
5 - Beat the eggs into a mousse, and add gradually the rest of the sugar. Incorporate the eggs to the mixture alternating with the maple infusion. Refrigerate for at least 1 hour.
6 - Heat oil to 180C (360F). Spread the donut dough and cut the donuts with a cookie cutter. Cook in oil. Drain on absorbant paper.
7 - Dip the donuts in the caramel sauce and garnish with the bacon and rosemary.